Stuffed Aubergines

Name: Stuffed Aubergines
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: Palestinian
Ingredients: 12 baby aubergines (eggplants, about 1 kg/2 lb 4 oz); 12 baby aubergines (eggplants, about 1 kg/2 lb 4 oz); 120 ml (½ cup) olive oil; 400 g (14 oz) hashweh; Plain or vermicelli rice, to serve; Plain or vermicelli rice, to serve; 6 fresh ripe tomatoes; 2 tbsp tomato purée (paste); 2 tbsp tomato purée (paste); ½ tsp black pepper; ⅓ tsp ground allspice; 4 tbsp oil (optional); 350 ml (1½ cups) beef broth; About 480 g (2 cups) yoghurt; 2 tsp cornflour (cornstarch); 2 tsp cornflour (cornstarch); ¾ tsp salt; ½ tsp white pepper

Sheikh Al-Mahshi

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2026

About

Homegrown aubergines (eggplants) in Palestine – the best are grown in Battir and Arroub and are famous for their particularly pungent flavour – make this dish a true delicacy. There is a choice of sauces here; choose whichever sounds more delicious to you.

Ingredients

12 baby aubergines (eggplants, about 1 kg/2 lb 4 oz</

Asia
Palestine
Side dish
Ramadan

Method

The only way to get this dish right is by setting aside all scruples and frying the aubergines in olive oil. Wash the baby aubergines and dry, keeping them of a piece with the stem to prevent the oil from penetrating their insides during frying. Using a large frying pan or skillet, fry in the hot olive oil for a few minutes, turning over once, until they are slightly soft to the touch. Be caref